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Written by Steve
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 That famous furry fat guy chef Paul Prudhomme once said that the 3 best cuisines in the world were Chinese, Chinese and Chinese. This fat guy can tell you he's not far off. Everyone has a stir-fry favorite but when you go to the local carry out it probably has a lot of fat and salt then you should be eating. Traditional Chinese food isn't always that way but American/Chinese food usually is. I've been to Hong Kong and the back allies of China Town in Washington, DC and the food is very different in these places. Nothing is swimming in sauce but things have more of a glaze on them. You can learn to make some of your favorite by learning a few basic tips. If this fat guy can do it then so can you.
Do I Need a Wok For Stir Frying?
Not really but it's nice. If you have a 12" non-stick skillet then you can use it for stir frying but making dinner for 4 can be a little tight. I suggest you start with the 12" skillet and see if you like the results before spending money on a wok. I have 2 woks and often stir fry in my 12" skillet when it's just my wife and me. Woks are not very expensive but they do require seasoning so read the instructions that comes with your wok. If you have an electric stove I highly recommend the cast iron wok from Lodge. Cast iron is not traditional but this works really well. If you have a high powered gas stove then a steal wok will give you more authentic flavors. I highly recommend purchasing a bamboo steamer, lid, spoon and metal spatula for the wok.
Basic Pantry Ingredients
Almost all stir fry dishes use the following basic ingredients so you might as well plan on them if you're going to learn this wonderful method of cooking. Fresh Garlic and Ginger will almost always be used as well but purchase those as needed.
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Brewed Soy Sauce - Low Sodium is nice and Lee Kum, San-J and Kikkoman are preferred over something like La Choy.
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Sesame Oil - It's a flavoring that should be added right before serving. You don't cook in it and that's why it comes in such a small bottle.
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Corn Starch - It's the thickener of choice that gives the food that shiny glow.
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Dry Sherry - Not that cooking stuff that's filled with salt but something made for drinking. It's the cheap stuff at the liquor store but many states can't sell it in the super market.
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Canola or peanut oil - you need something that can stand up to high heat. Canola oil is less expensive then peanut oil so that's what I use. There's nothing wrong with being cheap.
Basic Steps For Healthy Stir Fry Cooking
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Cut all of your ingredients in bite size pieces. When I say bite size I mean people with a normal size mouth. If a recipe calls for 2 tsp. of soy sauce I like to cut the meat first, then add 1/2 of the soy sauce and a little cornstarch to the meat to let it marinate while I'm preparing everything else.
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Prepare the ingredients for the sauce or glaze. Go ahead and mix them in one cup while mixing the cornstarch and a little water in another cup. Trust me, this makes things so much easier.
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Heat the wok or the pan until it's hot enough for the oil to shimmer a little when you add it and then go.
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Stir fry the meaty portion of the dish with the aromatics such as garlic and ginger. This might be tofu, eggplant or tempeh for vegetarian dishes and meat and seafood for regular dishes. Pat it dry with a paper towel before adding it. Cook it in small 6-8 oz. batches. If you're using a non-stick skillet, spread it out evenly and leave it alone for two minutes while it browns. Then either turn it over and do the same thing or start stirring it. If you're using a wok just keep it moving. Cook the proteins until cooked through. When done put them in a bowl and set aside. You'll add them back in later.
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Cook the veggies. Just keep them moving in the pan. Add hard vegetables first and soft vegetables a few minutes later.
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When veggies are just about down (usually tender but still crisp) add the sauce/glaze mix and stir until it starts to boil. Put the protein back in and add a little of the watered down cornstarch and keep stirring. The sauce should thicken and coat all the ingredients. Sprinkle on a little pepper, and sesame oil and get it out of the pan because you're ready to eat.
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